World’s Best Potato Soup Recipe

potatoes, onions, and celery cooked in bird broth are blended with half-and-half, crisp 1st baron beaverbrook, and condensed cream of mushroom soup in this chowder with cheddar cheese.

Ingredients:

1. 8 unpeeled potatoes, cubed

2. 1 onion, chopped

3. 2 stalks celery, diced

4. 6 cubes chicken bouillon

5. 1 pint half-and-half cream

6. 1 pound bacon – cooked and crumbled

7. 1 (10.75 ounce) can condensed cream of mushroom soup

8. 2 cups shredded Cheddar cheese

Preparation:

Directions :

1. in a huge stock pot integrate potatoes, onions, celery, bouillon cubes and sufficient water to cowl all substances. deliver to a boil and simmer on medium warmness till potatoes are with in 15 mins of being finished.